CN1566314A - Novel thick wine and its production process - Google Patents
Novel thick wine and its production process Download PDFInfo
- Publication number
- CN1566314A CN1566314A CN 03134320 CN03134320A CN1566314A CN 1566314 A CN1566314 A CN 1566314A CN 03134320 CN03134320 CN 03134320 CN 03134320 A CN03134320 A CN 03134320A CN 1566314 A CN1566314 A CN 1566314A
- Authority
- CN
- China
- Prior art keywords
- thick wine
- wine
- novel thick
- homogenate
- production process
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 17
- 239000010409 thin film Substances 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 5
- 235000009566 rice Nutrition 0.000 abstract description 5
- 238000007906 compression Methods 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000006835 compression Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000012467 final product Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a novel thick wine and its production process, wherein a compression process is introduced into the conventional thick wine manufacturing technique, a thin film enriching method is used to homogenate compression, and remove a great amount of moisture, and is mixed with high grade fermented glutinous rice.
Description
The present invention relates to the novel thick wine and the production technique thereof of a kind of drink and production technique thereof, particularly a kind of semi-solid pattern.
Thick wine is the traditional famous and precious drink of China, is raw material with the quality glutinous rice, adopts the traditional technology fermentation to form, and wherein contains 18 seed amino acids, multivitamin and other nutritive ingredients, and ethanol content is only about 5 degree; The outward appearance breast is white as a jade, the soft fragrance of mouthfeel, and non-stimulated flavor, old children is all suitable, is a kind of pure natural fermented beverage.But for a long time, thick wine is continued to use ancient traditional technology production always, because gordian techniquies such as anticorrosion and precipitation fail to solve, makes its bottling, preservation, transportation and suitability for industrialized production be subjected to serious obstruction, can only adopt the workshop to produce a spot of product, and sold the same day.Its work efficiency is low, labour intensity big, can not satisfy market needs.And water content is up to more than 80% in the common thick Wine, and need heat when drinking can, very inconvenient.
The purpose of this invention is to provide a kind of novel thick wine and production technique thereof, on traditional production technique basis, increase concentrated and blending process, remove a large amount of moisture content in the thick wine, form a kind of be beneficial to preservation, transportation, and the novel thick wine of conveniently drinking has fully overcome the deficiencies in the prior art.
The main component and the significant percentage thereof of novel thick wine of the present invention are: 1. solid substance 50-55 (wherein total reducing sugar (in sucrose) is 20-25); 2. ethanol (20 ℃) 15-25; 3. amino acid 〉=0.15; 4. water 25-35; 5. total acid (in lactic acid)≤2.Utilize the thin film concentration method that homogenate is condensed into solid state after above-mentioned novel thick wine fermentation, the homogenate, remove 90% above moisture, add natural perfume and fermentation wine again and blend and form.
Manufacture craft of the present invention: 1. fermentation: adopt traditional zymotechnique, select quality glutinous rice, (12-18 hour) soaked in screening, and last cage steams (40 minutes), dashes with cold water and drenches to 35 degree, mixes down distiller's yeast (0.5-1%), in 30 ± 2 ℃ of fermentations 7 days; 2. homogenate; The fermented glutinous rice that ferments is become homogenate with hollander, milling treatment of colloid, remove schlempe; 3. concentrate: utilize the thin film concentration method that homogenate is condensed into solid, remove 90% above moisture; 4. blend: work in-process after will concentrating add natural perfumes (as soak solution 0.2-0.3% such as sweet osmanthus, cloves) and high-quality fermentation wine (enriched material: fermented glutinous rice=1: 3) get final product the different work in-process of local flavor; 5. sterilization: adopt the conventional method sterilization, work in-process are heated to 90-100 ℃, got final product in 30-40 minute; 6. pack: because novel thick drinks of the present invention divide content is 1/3rd of existing thick wine, and therefore, its packing not only can adopt bottled, barreled, tinned, also can adopt plastics packed, makes the packaged form that plurality of specifications is convenient to transport.When drinking, the boiling water that pours about 4 times with a small amount of novel thick wine stirs evenly promptly drinkable.
Advantage of the present invention and positively effect: 1. the novel thick wine of the present invention thick wine with traditional on component content is completely different, its moisture content is far below prior art, not only increased the quality guaranteed period (improving more than 1 year) of product, be convenient to transport and drink, and do not influence original local flavor of thick wine; 2. adopt Technologies such as modern colloidal mill, thin film concentration method in the production technique, work efficiency height, cost are low, with short production cycle; 3. the present invention is a semi-solid, makes the packed form of plastics on the packaging, is more conducive to suitability for industrialized production and market sale.
Claims (1)
1. novel thick wine and production technique thereof is characterized in that:
Main component and weight percent content thereof are respectively: 1. solid substance 50-55 (wherein total reducing sugar (in sucrose) is 20-25); 2. ethanol (20 ℃) 15-25; 3. amino acid 〉=0.15; 4. water 25-35; 5. total acid (in lactic acid)≤2.
Above-mentioned novel thick wine is removed 90% above moisture through fermentation, utilize the thin film concentration method that homogenate is condensed into solid state after the homogenate, adds natural perfume and fermentation wine again and blends and form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03134320 CN1566314A (en) | 2003-06-24 | 2003-06-24 | Novel thick wine and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 03134320 CN1566314A (en) | 2003-06-24 | 2003-06-24 | Novel thick wine and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1566314A true CN1566314A (en) | 2005-01-19 |
Family
ID=34470160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 03134320 Pending CN1566314A (en) | 2003-06-24 | 2003-06-24 | Novel thick wine and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1566314A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102480991A (en) * | 2009-06-19 | 2012-05-30 | 蒂亚吉奥大不列颠有限公司 | Semi-frozen article |
| CN103497861A (en) * | 2013-08-30 | 2014-01-08 | 靳建伟 | Preparation method of thick wine |
| CN103923791A (en) * | 2014-04-23 | 2014-07-16 | 重庆悠忆饮品有限公司 | Method of making refreshing-type dense wine |
| CN105861211A (en) * | 2016-04-07 | 2016-08-17 | 李德禄 | Top-quality emulsion wine and preparation method thereof |
| CN114736755A (en) * | 2022-03-10 | 2022-07-12 | 西北农林科技大学 | Preparation method of multi-strain composite thick wine Xiaoqu |
-
2003
- 2003-06-24 CN CN 03134320 patent/CN1566314A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102480991A (en) * | 2009-06-19 | 2012-05-30 | 蒂亚吉奥大不列颠有限公司 | Semi-frozen article |
| CN102480991B (en) * | 2009-06-19 | 2014-01-22 | 蒂亚吉奥大不列颠有限公司 | Semi-frozen |
| CN103497861A (en) * | 2013-08-30 | 2014-01-08 | 靳建伟 | Preparation method of thick wine |
| CN103497861B (en) * | 2013-08-30 | 2015-08-26 | 靳建伟 | A kind of making method of thick wine |
| CN103923791A (en) * | 2014-04-23 | 2014-07-16 | 重庆悠忆饮品有限公司 | Method of making refreshing-type dense wine |
| CN105861211A (en) * | 2016-04-07 | 2016-08-17 | 李德禄 | Top-quality emulsion wine and preparation method thereof |
| CN114736755A (en) * | 2022-03-10 | 2022-07-12 | 西北农林科技大学 | Preparation method of multi-strain composite thick wine Xiaoqu |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |